SOME SAY IT IS “the caviar of manioc flours”, and not by chance. Due to the elaborate manufacturing process, it is more expensive than other types of farinha d’agua (fermented manioc flour) produced in the North region. Once fermented, the manioc pulp is rolled by hand into tiny little balls of varying sizes, similar to couscous grains. Finally, the flour is roasted and passed through the sieve. Produced in the municipality of Uarini, in the central area of the Amazon, it is also called övvinha”, because of the shape resembling fish roe (called “ova”, in Portuguese). It is used to prepare farofas (seasoned manioc flour), porridges and couscous-like concoctions, among other things.